Potatoes are one of my favorite vegetables. You can do so many things with them. Baked, Fried, or Hashed, they are simply one of the best all around food items. This wonderful simple soup recipe will delight anyone who eats it, give it a try on a cold Autumn night.
You will need:
4 Cups of Chicken Broth
1 ½ Cup of Whole Milk
2 to 2 ½ Cups of Potatoes, cubed
¼ Cup Celery, thinly sliced
¼ Cup Carrots, thinly sliced
½ Cup Sweet White Onions
¾ Teaspoon of Salt
¼ Teaspoon of White Pepper
4 Ounces of Cream Cheese, room temperature, cut into one inch pieces
1 Tablespoon Corn Starch
1 Tablespoon Olive Oil
Add the oil to a six quart soup pot, heating it over medium high heat.
When the oil gets hot, add the carrots, onions, and celery. Cook for two – three minutes while stirring. Turn the heat down to simmer.
Add the chicken broth, potatoes and spices, cooking until the potatoes are fork tender [about 10 minutes].
Add 1 Cup of the milk, while stirring, to avoid curdling. When the milk has reached the same temperature as the cooking soup, drop in the cream cheese, allowing it to melt for a couple of minutes before stirring the soup,once more.
Taste the mixture to be sure you do not need to add more salt or pepper. If more is needed, do so now.
Add the corn starch and the rest of the milk to a small bowl and mix well.
Slowly pour the mixture into the hot soup, stirring, until the soup thickens. Reduce the heat to warm and allow the soup to cool.
Serve with a good hardy bread or an assortment of crackers.
 Top with your favorite shredded cheese.
 Slice a couple green onions and sprinkle on top.
 A couple tablespoons of Bacon Bits will add lots of extra flavor.
 Add a pinch or two of Red Pepper Flakes to the cooking soup, to add a little kick to the soup.
 Float a pat of butter on top of the hot soup.